TNT LC Cauliflower Bisque with Crab
Jan 26, 2008 15:26:58 GMT -8
Post by barbogold on Jan 26, 2008 15:26:58 GMT -8
Low Carb CAULIFLOWER BISQUE TNT 
Placed 8 oz. of lump crab meat into it at the end.
1 small cauliflower, cut into small chunks, about 20 ounces after trimming
1 small onion, diced or leeks, chopped, 2 1/2 ounces
2 tablespoons celery, finely chopped
2 tablespoons butter
3 cups chicken broth
1/2 cup heavy cream
Salt and pepper, to taste
2 tablespoons fresh parsley, finely chopped *
In a 3-quart saucepan, sauté the onion or leek and celery in the butter until tender. Add the chopped cauliflower, a bit of salt and pepper and the broth; bring to a boil. Turn down the heat to low; cover and simmer until the cauliflower is very tender, about 20-25 minutes. Use a stick blender to puree the soup until *completely smooth and thick. Add the cream; mix well. Add salt and pepper, if needed. Stir in the parsley and serve.
Makes about 6 cups or 6 big servings
Can be frozen
* Do not use dried parsley.
Per Serving: 150 Calories; 12g Fat; 5g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
This reminded me of the Leek and Potato Soup that I'd eaten several times while in England and is one of my favorite soups. You could also add some cooked shrimp or crab for a seafood bisque.
*I left a little texture into it. When adding the cream I also
added a few quirts of Vietnamese garlic hot sauce and then
the lump crab and just smoothed it all in with a large spoon.
Sprinkle a little fresh parsley over each bowl and serve.
I guarantee you will be very pleased. It is delicious and filling.
Placed 8 oz. of lump crab meat into it at the end.
1 small cauliflower, cut into small chunks, about 20 ounces after trimming
1 small onion, diced or leeks, chopped, 2 1/2 ounces
2 tablespoons celery, finely chopped
2 tablespoons butter
3 cups chicken broth
1/2 cup heavy cream
Salt and pepper, to taste
2 tablespoons fresh parsley, finely chopped *
In a 3-quart saucepan, sauté the onion or leek and celery in the butter until tender. Add the chopped cauliflower, a bit of salt and pepper and the broth; bring to a boil. Turn down the heat to low; cover and simmer until the cauliflower is very tender, about 20-25 minutes. Use a stick blender to puree the soup until *completely smooth and thick. Add the cream; mix well. Add salt and pepper, if needed. Stir in the parsley and serve.
Makes about 6 cups or 6 big servings
Can be frozen
* Do not use dried parsley.
Per Serving: 150 Calories; 12g Fat; 5g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
This reminded me of the Leek and Potato Soup that I'd eaten several times while in England and is one of my favorite soups. You could also add some cooked shrimp or crab for a seafood bisque.
*I left a little texture into it. When adding the cream I also
added a few quirts of Vietnamese garlic hot sauce and then
the lump crab and just smoothed it all in with a large spoon.
Sprinkle a little fresh parsley over each bowl and serve.
I guarantee you will be very pleased. It is delicious and filling.